Soft and thick snickerdoodles
Soft and thick snickerdoodles

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, soft and thick snickerdoodles. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Here is my reader favorite recipe for soft and thick snickerdoodles. Like a sugar cookie wrapped in a cinnamon sugar hug, these irresistible cookies never go out of style. Soft, thick and oh-so puffy, these cookies are sure to be a hit!

Soft and thick snickerdoodles is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Soft and thick snickerdoodles is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have soft and thick snickerdoodles using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Soft and thick snickerdoodles:
  1. Prepare ingredients
  2. Take 3 cup (375g) all-purpose flour
  3. Make ready 1 cup (2 sticks) or 230g) unsalted butter, softened to room tempe
  4. Make ready 1 1/3 cup (267 g) granulated sugar
  5. Take 1 large egg
  6. Prepare 2 tsp vanilla extract
  7. Prepare 2 tsp cream of tartar*
  8. Make ready 1 tsp baking soda
  9. Take 2 1/2 tsp ground cinnamon
  10. Prepare 1/2 tsp salt
  11. Make ready topping
  12. Make ready 1/4 cup (50 g) granulated sugar
  13. Make ready 1 tsp cinnamon

If you're wondering how to make snickerdoodles, this recipe will let you bake up thick snickerdoodles that come out perfect every time! Old-fashioned snickerdoodles are chewy sugar cookies coated in a cinnamon-sugar mixture. The batter is basic and easy to Once you're done making the dough, it should be quite firm and thick. These Snickerdoodles bake up super thick and turn out perfect every single time!

Steps to make Soft and thick snickerdoodles:
  1. Preheat oven to 375
  2. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  3. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
  4. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
  5. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
  6. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
  7. *Cream of tartar is required for this recipe.
  8. Cream of tartar and baking soda are needed for the recipe, in lieu of baking powder. Sure, you could use 2 teaspoons of baking powder instead of the cream of tartar + baking soda, but then you won’t really have a snickerdoodle. Cream of tartar imparts a unique tangy flavor to the cookie, which makes it a classic snickerdoodle.
  9. These cookies should be baked only until the edges begin to brown –about 10-11 minutes, tops. This will keep the interior of the cookie soft and chewy. Baking them for any longer will cause them to brown too much on top and I fear they would harden over time. You’ll want to slightly press down on the cookie with the back of a spoon or fork after you remove them from the oven. They will still be very, very puffy!
  10. The cookies stand the true “soft test” – they remained soft on day 2. In fact, the cinnamon-sugar flavor was pronounced on day 2. Since they remain so soft, they are the perfect cookie for gift-giving.

I've mentioned it before, but one of my main goals on the blog is These cookies bake up soft, chewy, and pretty thick too. These Snickerdoodle Bars taste like your classic snickerdoodle cookie - thick, soft and chewy, loaded with cinnamon and sugar buuuuuuuut instead of rolling dough into every single cookie and rolling all those cookies in cinnamon and sugar, we have no hassle bar form that are almost effortless. This recipe bakes up nice and soft. Next time that snickerdoodle cookie craving hits, you know what to do! You'll love how thick and soft these bake up, and that cinnamon sugar coating.

So that’s going to wrap it up with this exceptional food soft and thick snickerdoodles recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!